This sheng puerh is made from old-tree material from the Banzhang area — one of the most recognizable regions of Menghai. Even at a young age the tea gives a full, rich taste, a clean bright infusion, and a clear expression of the local character. The “Golden Seal” series uses more select leaves, which makes the brew denser and more refined.
 
In taste, it is a classic Banzhang: rich and deep, with a light astringency at the start that gradually turns into a pleasant sweetness. The aftertaste is long, clean, with soft woody notes. This tea works well for daily gongfu-style brewing and also ages nicely over time.
 
Flavor: light astringency • woody notes • honey • warm herbs • dry leaves • soft fruity hints • clean returning sweetness
 
Aroma: Warm woody and herbal aroma with a hint of sweetness.
In a warmed vessel, soft fruity notes appear.
 
Benefitsl: Provides steady, clear energy and enhanced focus.The effect is smooth and balanced, without sharp peaks — characteristic of good Banzhang material.Suitable for daytime gongfu sessions, work, reflection, and meditation.
 
Brewing Guidelines:
Gongfu Cha: 6–8 g per 100–150 ml, water 95–100°C (203–212°F), short infusions.
Thermos: 5–6 g per 1 L, steep 10–12 minutes.
The tea handles many infusions. Fully pour out each infusion to avoid bitterness.
 
Gongfu Cha is a traditional brewing method using more leaf and short repeated infusions that gradually reveal the tea’s flavor and aroma.